Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion,cubed finely |
| 2 \N | Galic Cloves,chopped |
| 3 ounces | Carotts,cubed small |
| 3 ounces | Celery,cubed small |
| 2 ounces | Leek,cubed small |
| 4 slices | Calfs feet |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Flour |
| 2 ounces | Butter |
| 1 tablespoon | Tomatoe Puree |
| 1 cup | Wine ,red |
| 1 cup | Wine,white |
| 2 \N | Tomatoes,chopped |
| 1¼ cup | Meat Broth,as needed |
| ½ \N | Lemon,peel grated |
| ½ teaspoon | Caraway Seeds,chopped |
| 2 tablespoons | Parsley,chopped |
| 2 \N | Garlic cloves,pressed |
1.Season the calfsfeet, put in the flour and coat on both sides real good. 2.Heat the butter and fry calfs feet brown on both sides. 3.Add the onion and one garlic clove and saute a minute. 4.Add the tomato paste and the wines and simmer to reduce some. 5.Add the tomatoes;fill up with broth and cover and simmer for 1½ hours.
6.Add the grated lemon peel,caraway seeds,parsley and the rest of the garlic after 1 hour cooking time. 7. Serve with the saffron Risotto By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120